Cook pasta al dente, firm, but not hard, and transfer to sauce. Toss, adding splashes of pasta water as needed if dry. Transfer to an oiled casserole pan.

Blend 1 part of breadcrumbs to 1 part grated Parmigiano Reggiano, and season with herbs and pepper to taste, then toss as you slowly drizzle-in olive oil, making a slightly moist crumb. Sprinkle crumbs over pasta and place in the top of preheated oven - cooking until it's browned and bubbling.